Kuih talam

Instructions

1. Blend the pandan leaves with 200 ml of water and strain the juice to obtain a fragrant water.
2. Make the white layer: mix the rice flour, starch, coconut milk and salt in a bowl.
3. Make the green layer: mix the starch, sugar, coconut milk, pandan water and colouring in another bowl.
4. Heat the white layer in a pan over medium heat, stirring, until it thickens, about 5 minutes.
5. Pour the white layer into an oiled 20 cm tin and let it set for 5 minutes in the fridge.
6. Heat the green layer, stirring until thickened, then gently pour it over the first layer.
7. Let it set for 1 hour in the fridge before unmoulding.
8. Cut into diamonds and serve cold or at room temperature.